These are the absolute best Parmesan Stuffed Mushrooms! We had some friends over for a holiday get together and everyone loved them. You must, must try these. It does not require a lot of ingredients and only takes 15 minutes of baking time. These will yield you about 16 large stuffed mushrooms or 20 medium size.
Large mushrooms (I got 2 bags of large mushrooms from my local produce market) or you can get 16 oz. medium mushrooms
4 scallions, finely chopped
1 small clove of garlic, crushed and finely chopped
2 tablespoons butter
1 tablespoon extra virgin olive oil
1/2 cup dry plain bread crumbs (I had plain and roasted garlic and just did half of each)
1/4 cup Parmesan cheese
1/2 teaspoon dried basil
2 tablespoons fresh chopped parsley
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
Heat oven to 350 degrees
With a damp towel, clean mushrooms and remove the stems. Chop the stems finely.
In a skillet over medium heat, melt the butter with olive oil. Add the chopped stems and cook, stirring for 3 minutes. Add the scallions and garlic and continue cooking, stirring, for 2 minutes longer. (I completely forgot to take a picture of this step! Yet, I am sure you can picture it.)
Combine the stem mixture with the bread crumbs, cheese, basil, parsley, salt and pepper.
Fill the mushroom caps with the stuffing mixture and arrange in the baking dish. I drizzle some EVOO on the bottom of the dish and kind of swirl the caps on them so they don’t stick and I drizzle the tops of them.
Bake for 15 minutes. Makes about 16-20 mushroom, depending on the size of the mushroom caps.